The secret to stocking your fridge that makes meal prepping a cinch

Wellness expert, yoga teacher, vegan chef, and meal prep queen Nikki Sharp has one major mantra that rules her plate—and fridge: eat the rainbow. “The more colorful the food, the less cravings you’ll have naturally,” Sharp says, adding that eating this way will give your body more natural energy. (See ya, countless cups of coffee!)

The Meal Prep Your Way to Weight Loss author believes that the first step to eating healthier and tackling meal prep is not just what’s in your fridge, but how many colors you see when you open it. So what does this actually look like? Here, Sharp reveals what’s in her own fridge at home. “When I’m trying to show people an organized fridge, the prettier it looks, the more enticing, the more likely we are to do it or follow it. We eat with our eyes,” she says.

Looking at the colorful wonderland that is Nikki’s fridge certainly makes thinking about meal planning less intimidating, and—dare we say—kind of exciting.

Ready to peek inside her fridge? Scroll down to look inside and press the plus signs for the reasoning behind key items.

Avocados

“Once they’re a little darker color on the skin, you want to put them in the fridge because it helps them last longer. If they feel hard and you want to eat them quickly, you can put them in a brown paper bag with a banana, and they actually will ripen faster.”

Kimchi

“Kimchi is incredible for digestion. It’s a fermented fruit and fermented fruits give you a ton of probiotics in your stomach.”

Homemade Spinach Hummus

“Chickpeas, tahini, and olive oil are the basis of a hummus, and I like to add in spinach, too. It gives it that beautiful color, or you can do blended carrots. It’s a great way of switching in core vegetables.”

Carrots

“I cut carrots three different ways because I like to prepare my ingredients so they’re ready to use in whatever dish I want to incorporate them in.”

Beets

“I use beets to make jars of yummy juice that I make by brewing them with water, oil, and two cinnamon sticks. It turns the water a really beautiful color and is so, so good for you.”

Prepared Salads

“These containers are full of little salads that I’ve made with tomatoes, feta cheese and roasted beets. They’re all meal-prepped and ready to eat!”